Miso Pork Ribs
The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles—a perfect example of Whitaker’s fearless fusion.
Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Chewy noodles, tinned fish, and hardy greens in an umami broth.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.